FAQs

One with Tea is an independent, passion-driven tea brand built around one simple belief: that exceptional organic Japanese matcha should be accessible, transparent, and truly good for you. We work closely with small-scale tea farmers in Japan to bring you single-origin matcha that you can trace from field to cup.

Our Founder Christian Mauerer is personally traveling to farmers around the world to ensure quality and origin.

We are not a faceless warehouse operation. Every product decision - from sourcing to packaging to certification - is made with intention. Learn more about our story and mission →

Our matcha and green teas are sourced directly from Japanese tea-growing regions known for their rich volcanic soils, ideal climate, and generations of tea-farming expertise. We maintain direct relationships with our growers, which means we know exactly how our tea is cultivated, harvested, and processed - and so do you.

Direct sourcing also allows us to maintain strict quality standards without relying on intermediaries who may cut corners.

Yes. One with Tea products are USDA NOP (National Organic Program) certified organic. Our certification covers the handling and sale of organic products in the United States, and we work only with farms that hold valid organic certification in Japan.

This means no synthetic pesticides, no artificial fertilizers, and no compromises. You can view the details on our lab results and certifications page →

This is one of the most common organic matcha FAQ questions we receive - and for good reason. The industry uses these terms inconsistently, so here is how we define them:

Ceremonial Grade is made from the youngest, most tender tea leaves (tencha), shade-grown for several weeks before harvest. The shade increases chlorophyll and L-theanine content, producing a vibrant green color, smooth umami flavor, and natural sweetness. It is designed to be enjoyed simply - whisked with hot water - so the flavor can stand on its own.

Latte Grade (sometimes called "culinary grade") uses slightly more mature leaves and has a bolder, more robust flavor profile. It holds up beautifully when mixed with milk, oat milk, or blended into smoothies and baked goods. It is not inferior - it is purpose-built for recipes.

If you are new to matcha and want to taste it in its purest form, start with ceremonial. If you are a daily matcha latte drinker, latte grade offers excellent flavor at a better value.

Browse our full matcha collection →

Our Strawberry Matcha blend is crafted with USDA certified organic matcha as the primary ingredient, combined with organic date powder and natural strawberry flavor. The natural strawberry flavor we use is derived from plant-based sources and is compliant with USDA NOP organic labeling guidelines.

All ingredients are listed transparently on our packaging and product pages. If you have specific dietary concerns or allergen questions, reach out to our support team before purchasing.

Yes! In addition to matcha, we offer a selection of high-quality Japanese loose leaf green teas. These are sourced with the same commitment to organic certification and direct farmer relationships as our matcha line.

Explore our full collection →

Matcha preparation is simpler than it looks. The classic method:

1. Sift 1–2 teaspoons (2–4g) of matcha into a bowl or cup to break up clumps
2. Add a small amount (about 2 oz / 60ml) of hot water at around 160–175°F (70–80°C)
3. Whisk vigorously in a "W" or "M" motion until frothy and smooth
4. Add more hot water or steamed milk to taste

For a matcha latte, whisk the concentrate as above, then pour over steamed or frothed milk. For iced matcha, whisk the concentrate first, then pour over ice and cold milk.

Visit our full Matcha Preparation Guide for recipes and tips →

A traditional bamboo whisk (chasen) gives the best results - it creates a finer froth and integrates the powder smoothly without clumping. However, it is not strictly required.

Alternatives that work well:

• Handheld electric frother - fast, effective, easy to clean
• Blender or mini blender - great for smoothies and larger batches
• Regular whisk - works in a pinch, though results are less frothy

If you drink matcha daily, a chasen or electric frother is worth the small investment. They make the process noticeably easier.

Matcha is sensitive to four main enemies: light, air, heat, and moisture. Improper storage accelerates oxidation, dulls the color, and flattens the flavor.

Best practices:

• Store in an airtight container away from sunlight (the original sealed bag or tin is usually ideal)
• Keep it in a cool, dark place - a pantry or cupboard works well
• Refrigerate opened matcha if you live in a warm/humid climate, but make sure the container is airtight to prevent condensation
• Do not freeze unless the container is completely sealed and you allow it to come to room temperature before opening

Properly stored, an opened tin of matcha stays fresh for about 4–6 weeks at peak quality, though it remains safe to consume longer.

Avoid boiling water (212°F / 100°C) - it scorches the delicate amino acids in matcha and produces a bitter, astringent cup.

The ideal temperature is 160–175°F (70–80°C). If you do not have a temperature-controlled kettle, simply bring water to a boil and let it rest for 2–3 minutes before pouring.

Cooler water (around 160°F) tends to produce a sweeter, more delicate flavor - ideal for high-grade ceremonial matcha. Slightly hotter water (170–175°F) works well for latte grade or when preparing a concentrate.

More brewing tips on our Matcha Preparation Guide →

Yes. Third-party lab testing is a core part of how we ensure our matcha is safe, clean, and trustworthy. Our products are tested for:

• Heavy metals (including lead, arsenic, cadmium, and mercury)
• Pesticide residues - verifying compliance with USDA organic standards
• Microbial safety

We believe you should never have to wonder what is in your matcha. Transparency is non-negotiable for us.

Where Can I See Your Lab Results?

You can view our current third-party lab reports directly on our website. We publish these results so any customer can verify them independently - no sign-up required.

View our lab results →

• USDA Organic (NOP) - certified for the handling and sale of organic products in the US
• Japan Organic Certification - our source farms carry Japanese organic certification
• Third-party lab testing results available for all core products

See full certifications and documentation →

Matcha is sensitive to four main enemies: light, air, heat, and moisture. Improper storage accelerates oxidation, dulls the color, and flattens the flavor.

Best practices:

• Store in an airtight container away from sunlight (the original sealed bag or tin is usually ideal)
• Keep it in a cool, dark place - a pantry or cupboard works well
• Refrigerate opened matcha if you live in a warm/humid climate, but make sure the container is airtight to prevent condensation
• Do not freeze unless the container is completely sealed and you allow it to come to room temperature before opening

Properly stored, an opened tin of matcha stays fresh for about 4–6 weeks at peak quality, though it remains safe to consume longer.

Yes. We offer wholesale pricing for qualified buyers including retailers, distributors, and health food stores. Wholesale orders start at minimum quantity thresholds, with tiered pricing available for larger volumes.

Apply for a wholesale account →

Absolutely. We love working with cafes, juice bars, wellness studios, and restaurants that want to serve high-quality organic Japanese matcha. Whether you need culinary-grade matcha for lattes and baked goods or ceremonial grade for a dedicated matcha menu, we can accommodate your needs.

We can also provide product samples before you commit to a larger order. Reach out through our wholesale page → and let us know what you are looking for.

Matcha is sensitive to four main enemies: light, air, heat, and moisture. Improper storage accelerates oxidation, dulls the color, and flattens the flavor.

Best practices:

• Store in an airtight container away from sunlight (the original sealed bag or tin is usually ideal)
• Keep it in a cool, dark place - a pantry or cupboard works well
• Refrigerate opened matcha if you live in a warm/humid climate, but make sure the container is airtight to prevent condensation
• Do not freeze unless the container is completely sealed and you allow it to come to room temperature before opening

Properly stored, an opened tin of matcha stays fresh for about 4–6 weeks at peak quality, though it remains safe to consume longer.